Premium
Study of the retrogradation behaviour of rice cake using rapid visco analyser, Fourier transform infrared spectroscopy and X‐ray analysis
Author(s) -
Ji Ying,
Zhu Kexue,
Zhou Huiming,
Qian Haifeng
Publication year - 2010
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2010.02203.x
Subject(s) - retrogradation (starch) , crystallinity , amylopectin , fourier transform infrared spectroscopy , analyser , starch , infrared , infrared spectroscopy , materials science , crystallization , chemistry , analytical chemistry (journal) , amylose , food science , spectroscopy , crystallography , chromatography , optics , organic chemistry , physics , quantum mechanics
Summary Retrogradation of gelatinised starch is the main phenomenon that influences the texture of MiGao (rice cake). The hardness of the MiGao increased during stored at 25 °C for 5 days. Rapid visco analyser (RVA), Fourier transform infrared (FT‐IR) spectroscopy and X‐ray were quantified to analysis the retrogradation behaviour of MiGao. The most significant change in the pasting curve was the increase in peak viscosity over time measured with an RVA. FT‐IR indicated changes in crystallinity of the MiGao crumb. The X‐ray diffraction patterns could be classified as typical of A‐type starch for the fresh MiGao. With aging, the B‐type structure increases, while the A‐type structure remains virtually unchanged. All the results suggested that the main mechanism underlying the changes in properties is suggested to be slow amylopectin crystallisation.